Mon. Apr 6th, 2020

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Avocados

Avocados will achieve peak ripeness quicker when stored at room temperature.

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Basil

Your basil is best left at room temperature with the stems submerged in water. This goes for other herbs as well.

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Bell Peppers

The skin of the peppers loses its crunch when stored at low temperatures.

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Cucumbers

It’s a common mistake, but storing cucumbers in the fridge will make them watery and pitted. If you do choose to refrigerate them, it’s best to wrap them up in plastic to minimize the moisture.

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Pickles

They’re already preserved. Save the room in your fridge.

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Onions

Ever notice your onions getting soft and moldy in the fridge? It’s caused by the moisture. Store them somewhere cool and dry, but not in a plastic bag or near potatoes.

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Garlic

Like onions, garlic is best kept in a cool, dry place. Refrigeration causes it to become rubbery.

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Potatoes

It’s best to store potatoes in a paper bag. The added moisture from the fridge makes them gritty and sweet.

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Tomatoes

Keeping your tomatoes at room temperature will ensure they’ll have optimal flavor and juiciness.

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Bananas

Bananas need warmer temperatures to ripen, which means the fridge is definitely not the right place for them.

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Berries

Your berries have a better chance at staying fresh at room temperature. Refrigerator moisture will ruin them. It’s also recommended to only wash them when you’re going to eat them.

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Citrus Fruits

Keep on the counter and make sure get rid of the ones that mold. The mold can quickly spread to the others.

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Melons

If they’re still whole, melons should be left out at room temperature so they can ripen. They should only be refrigerated once they’ve been sliced.

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Olive Oil

Olive oil should be kept in a cool, dark place. It hardens if left in a refrigerator.

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Hot Sauce

The vinegar in hot sauce keeps it preserved. Only creamy condiments need to be refrigerated.

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Ketchup

This one is debatable, but the acidity in ketchup means that you can keep it out of the fridge, and it’ll stay fresh for about a month. If you’ll take longer than a month to use up the bottle, make some room in your fridge.

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Soy Sauce

Thanks to fermentation, you’re good keeping soy sauce in a cabinet for up to a year instead of the fridge.

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Butter

Yes, dairy should be kept in the fridge … but storing butter makes it harden and tough to spread. You can actually keep sticks of butter out for about a week (in reasonable temperatures) so it maintains an enjoyable consistency.

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Honey

Honey will never turn on you no matter where you keep it.

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Peanut Butter

You’ve got three months to get through that jar before you should store it in the fridge.

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Nuts.

Don’t mess with the flavor of your nuts by keeping them in the fridge. They should be stored in an air-tight container in a place that isn’t too warm or cold.

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Bread

Freezing your bread and then toasting it is fine. Refrigerating it just makes it go stale.

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Pastries

If you’re saving them for later, your best bet is keeping them in a paper bag at room temperature.

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Chocolate

Unless you’re into dull flavor and grainy consistency, do not keep chocolate cold in your fridge. It tends to have maximum flavor at room temperature and should be stored somewhere dark and dry.

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Coffee (Beans or Grounds)

Coffee belongs in the pantry if you’re looking to keep all of the flavor in your morning cup.

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Apples

These will do fine on the counter for at least a week — if not two.

PHOTO: Scott Kleeman / EyeEm

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Aged Cheese

Aged cheese (rule of thumb: that’s anything hard like parmesan or gruyere) can last out of the fridge for a couple months. Store it in a cool, dark place.

PHOTO: Mauro69

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Canned Fish

You know how you pick this up from the unrefrigerated section at the market? Yah … that means it can stay unrefrigerated until you open it up.

PHOTO: Klaus Mellenthin

















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